Actor Paul Ainsworth HD Instagram Photos and Wallpapers July 2024

Cornish Cod ~ Grilled mussels ~ Camel Valley blanquette. A dish we created to celebrate some key Cornish produce. Immaculate Cornish cod loins – caught on day boats and sourced for us by @flyingfish525, we take the loin off the cod and cure it in kelp before lightly poaching it in brown butter. The biggest and most delicious Cornish mussels – sourced from St Austell Bay, these beauties are farmed out in the deep water making them larger and more juicy. We steam them in kombu before warming them in a citrus seaweed butter. We serve this with a blanquette sauce made from our exclusive @camelvalleyvineyard sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike’s roe for the texture and light smokey undertones.

“Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse

“Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse

⛔️ COMPETITION CLOSED – Win a signed copy of my debut cookbook AND a fantastic @kenwoodworld kMix! The two keys to a great cheesecake, are a tangy filling that isn’t too sweet and a well-mixed crunchy base and we’ve got you covered on both counts with this recipe from my debut cookbook, For the Love of Food, made in a @kenwoodworld mixer. To mark the release of my book, we’re giving you the chance to win 1x signed copy of For the Love of Food and 1x Kenwood kMix! All you have to do is: 🍰 Like this post 💥 Follow @paulainsw6rth & @kenwoodworld 🍰 Tag and forward this post to people you’d most like to share the cheesecake with 💥 Share on your stories for an additional entry T&C’s: You must be over 18 to enter. You may enter as many times as you like – each comment counts as an entry. This giveaway is open to UK members only and is open until 11 August 2024.

It’s amazing how the simplest of dishes can be mind-blowing when using the most incredible produce – all right on our door step! 👊🏾🙏🏾🔥💥 @no6padstow

@HexClad_uk challenged me to level up one of my all-time favourite recipes, Eggs Benedict, so here’s my twist, with homemade crumpets, port glazed bacon, bacon-infused béarnaise, poached eggs and tarragon. #nevermadeitbefore 👊🏾🔥 Ingredients you need Bacon 2 litres water 500 g piece smoked cured bacon belly (reserve trim for later) 1 onion Cut into ¼ 1 leek cut into ¼ 1 carrot cut in ½ 3 celery stick cut in ¼ 4 sprigs thyme 3 cloves garlic 2 cinnamon stick 2 star anise 10 black pepper corns Bacon glaze ½ tbsp ground cinnamon ½ tbsp coriander seeds 2 star anise 1 tbsp vegetable oil 20 g port 20 g honey 20 g rice wine vinegar Crumpets 150 g strong plain flour ½ tsp salt ½ tsp sugar 200 g water 2 tsp fresh yeast 1 tsp baking powder 3 tbsp vegetable oil 100g Bay tree spiced tomato and onion seed relish Bacon Béarnaise sauce 100 g smoked streaky bacon, finely chopped 300 g unsalted butter, roughly diced 2 egg yolks 10 g white wine vinegar 1 tbsp warm water 1 tbsp Dijon mustard 3 g tarragon chopped fine 5 g chervil chopped fine 5 g chives chopped fine Poached eggs Water 2 tbsp malt vinegar 4 medium or large freshly laid eggs Seasalt Cracked black pepper.